Lachcha Paratha (Layered Paratha)

Lachcha Paratha is multi layered paratha. I know that there are lots ways to make perfect lachcha paratha. I want to share few ways to make perfect lachcha paratha. Personally I like to make or follow “Hold like cloth style”(I find it less time consuming). As usual I tried to keep my recipe simple and fewer ingredients. But you can add egg and milk (instead of water) to make it more heavy. I think when light version is so tasty so why make it heavy. Another thing I am using rice flour for sprinkling which I find more effectively holding layers than plain flour. Even fine Semolina and atta are better than plain flour. Now you can follow me in Pininterest. Enjoy.

3. Add water and make into soft dough. Knead well; cover it and keep aside for 30 minutes.

4. Knead the dough again and divide into 12 equal parts.

5. Roll each part with plain flour. I am showing 4 different ways to make lachcha Paratha(multi layered paratha). (check video)

A. Paper fan style: make a flat bread; brush ghee and sprinkle rice flour. Fold like paper fan and then swirl like Swiss roll. Rest it 5 minutes and roll to make paratha with it.

B. Hold like cloth: make a thin flat bread; brush ghee and sprinkle rice flour. Hold like a cloth which will make fold in it and then swirl like Swiss roll. Rest it 5 minutes and roll to make paratha with it.

C. Make a cone: make a flat bread; brush ghee and sprinkle rice flour. Cut radius; make a cone and start rolling from one side. Press the cone; rest it 5 minutes and roll to make paratha with it.

D. For 5 parathas : make 5 flat breads; make a stack with 5 flat bread and brush ghee, sprinkle rice flour between each layer. Roll it and make thin big flat bread. Cut it into ½ or ¾ inch strips and roll these strips like swiss roll (two to three strips needs to make each paratha ). You will get 5-6 swiss rolls and; rest these 5 minutes and roll to make parathas with these.

6. Heat the flat pan over medium heat .When pan is ready, place the paratha over pan, after 30-45 seconds Paratha will start changing the color, turn over Paratha.

7. Brush ghee on each side and fry Paratha from both sides pressing with spatula to light brown colour.

8. Enjoy Lachcha Paratha hot with your favourite curry.

Tips:

1. After frying just push paratha with both the hands so that the layers come out.

2. You can add egg and milk (instead of water) to make it more heavy.

3. Don’t you ghee on frying time , if you want to more light (to make oil free paratha/ tel chara parata)

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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Rownak Jahan was born In Bangladesh, currently living in Gold Coast, Queensland Australia. Love to cook, read and learn new recipes, talk about food and teach cooking. She blogs at www.banglarecipes.com.au and also guest blog at many cooking blogs for couple of years. She loves the vastness of Bangladeshi cooking and wants to introduce Bangladeshi great traditional food culture to the world. Hope you enjoy her blog and please come back soon as we are adding new recipes every week and you can consider subscriber to our blog so she can deliver the new recipes strait to your inbox. Please Join Rownak's Facebook Page for all the latest updates and don't forget to join her on Twitter.